المؤلفون: Sentís-Moré, Pau

المساهمون: University/Department: Universitat de Lleida. Departament de Tecnologia d'Aliments

مرشدي الرسالة: Romero Fabregat, Mª Paz, Ortega-Olivé, Nàdia

المصدر: TDX (Tesis Doctorals en Xarxa)

مصطلحات موضوعية: Hidrolitzats proteics, Subproductes, Fermentació en fase sòlida, Hidrolizados proteicos, Subproductos, Fermentación en fase sólida, Protein hydrolysates, By-products, Solid-state fermentation, Tecnologia d'Aliments

الوصف: Davant la situació actual i futura del món, on per una banda es produeix un creixent augment de la població i un canvi progressiu en les dietes, mentre que, per l'altra banda, s'està cercant una economia més sostenible basada en la circularitat, sorgeix la necessitat de plantejar alternatives a la producció d'aliments convencionals. Aquestes alternatives busquen tecnologies escalables que permetin la producció de nous ingredients a partir de subproductes de la indústria alimentària. Aquestes tecnologies són en base biotecnològica i en la present tesis doctoral s’han investigat la hidròlisis enzimàtica i la fermentació en fase sòlida. En aquest treball, s’ha utilitzat subproductes de 4 fonts diferents, que provenen de l’extracció d’olis de llavors oleaginoses i de la industria de la malta cervesera. S’ha proposat l’ús de la filtració al buit com a sistema de separació sòlid/líquid en procediment de producció d’hidrolitzats proteics, aplicant-lo directament sobre el subproducte sense aïllament previ de la proteïna i amb resultats favorables en rendiments de producció. El principal resultat del tractament amb els enzims ha estat l’augment del rendiment de producció i del contingut de proteïna respecte a mostres control sense enzim, així com la reducció del pes molecular d’aquesta fracció proteica. També s’ha pogut comprovar que el pH no va tenir cap efecte en la producció dels hidrolitzats. Els hidrolitzats proteics de les arrels de malta i dels tortons de colza i gira-sol, van tenir resultats favorables en l’activitat inhibidora de l’enzim convertidor de l’angiotensina, mentre que els hidrolitzats d’arrels de malta i tortó de camelina, van obtenir millores en les propietats emulsionants. Dos hidrolitzats proteics del tortó de camelina han mostrat ser un agent emulsionant en una formulació d’emulsió, amb resultats favorables en comparació amb la lecitina de soja. S'ha utilitzat també una tècnica de fermentació en fase sòlida, avaluant els factors de fermentació en una configuració de bioreactor multi-safates, on s'ha observat una estratificació dels factors entre les safates, afectant els productes fermentats dels tortons de colza i de gira-sol. Posteriorment, es va avaluar l’efecte del fong Rhizopus oryzae en els subproductes de les arrels de malta i dels tortons de colza i gira-sol. La fracció proteica es va veure concentrada en els casos del tortó de colza i l’arrel de malta, i hidrolitzada per enzims proteasa del fong, millorant les propietats emulsionants del producte fermentat. Malgrat la reducció d’antinutrients mitjançant una disminució de polifenols, no es va veure traduït en una millora de la digestibilitat proteica in vitro. Finalment, els dos processos investigats a escala laboratori s’han escalat a una escala semi-pilot, obtenint resultats similars. S’ha proposat una combinació dels dos processos en la valorització del tortó de colza. S'ha dut a terme la fermentació en fase sòlida del residu sòlid resultant de la hidròlisi enzimàtica, tancant el cercle de valorització i obtenint un producte fermentat amb una millora de l'activitat emulsionant. També s'ha realitzat la hidròlisi enzimàtica del producte fermentat del tortó de colza, amb el resultat d'un hidrolitzat proteic que presenta una fracció proteica més fragmentada que en el procediment simple. El present treball engloba l’avaluació de les condicions òptimes, l’escalat i la combinació de processos tecnològics, els quals són sostenibles per la producció de nous ingredients a partir de subproductes de la indústria alimentària.

الوصف (مترجم): Ante la situación actual y futura del mundo, donde por un lado se produce un creciente aumento de la población y un cambio progresivo en las dietas, mientras que, por otro lado, se está buscando una economía más sostenible basada en la circularidad, surge la necesidad de plantear alternativas a la producción de alimentos convencionales. Estas alternativas buscan tecnologías escalables que permitan la producción de nuevos ingredientes a partir de subproductos de la industria alimentaria. Estas tecnologías son en base biotecnológica y en la presente tesis doctoral se han investigado la hidrólisis enzimática y la fermentación en fase sólida. En este trabajo, se ha utilizado subproductos de 4 fuentes diferentes, que provienen de la extracción de aceites de semillas oleaginosas y de la industria de la malta cervecera. Se ha propuesto el uso de la filtración al vacío como sistema de separación sólido/líquido en procedimiento de producción de hidrolizados proteicos, aplicándolo directamente sobre el subproducto sin aislamiento previo de la proteína y con resultados favorables en rendimientos de producción. El principal resultado del tratamiento con las enzimas ha sido el aumento del rendimiento de producción y del contenido de proteína respecto a muestras control sin enzima, así como la reducción del peso molecular de esta fracción proteica. También se ha podido comprobar que el pH no tuvo ningún efecto en la producción de los hidrolizados. Los hidrolizados proteicos de las raicillas de malta i de las tortas de colza i girasol, tuvieron resultados favorables en la actividad inhibidora de la enzima convertidora de la angiotensina, mientras que los hidrolizados de las raicillas de malta y de la torta de camelina, obtuvieron mejoras en las propiedades emulsionantes. Dos hidrolizados proteicos de torta de camelina han mostrado ser un agente emulsionante en una formulación de emulsión, con resultados favorables en comparación con la lecitina de soja. Se ha utilizado también una técnica de fermentación en fase sólida, evaluando los factores de fermentación en una configuración de biorreactor multi bandejas, donde se ha observado una estratificación de los factores entre las bandejas, afectando los productos fermentados de las tortas de colza y girasol. Posteriormente, se evaluó el efecto del hongo Rhizopus oryzae en los subproductos de las raicillas de malta i de las tortas de colza y girasol. La fracción proteica se vio concentrada en los casos de la torta de colza y las raicillas de malta, e hidrolizada por enzimas proteasa del hongo, mejorando las propiedades emulsionantes del producto fermentado. A pesar de la reducción de antinutrientes mediante una disminución de polifenoles, no se vio traducido en una mejora de la digestibilidad proteica in vitro. Finalmente, los dos procesos investigados a escala laboratorio se han escalado a una escala semipiloto, obteniendo resultados similares. Se ha propuesto una propuesta de combinación de los dos procesos en la valorización de la torta de colza. Se ha llevado a cabo la fermentación en fase sólida del residuo sólido resultante de la hidrólisis enzimática, cerrando el círculo de valorización y obteniendo un producto fermentado con una mejora de la actividad emulsionante. También se ha realizado la hidrólisis enzimática del producto fermentado de la torta de colza, con el resultado de un hidrolizado proteico que presenta una fracción proteica más fragmentada que en el procedimiento simple. El presente trabajo engloba la evaluación de las condiciones óptimas, el escalado y la combinación de procesos tecnológicos, los cuales son sostenibles para la producción de nuevos ingredientes a partir de subproductos de la industria alimentaria.
Faced with the current and future situation of the world, where on the one hand there is a growing increase in population and a progressive change in diets, while, on the other hand, a more sustainable economy based on circularity is being sought, the need arises to propose alternatives to conventional food production. These alternatives seek scalable technologies that allow the production of new ingredients from by-products of the food industry. These technologies are biotechnology-based and in this doctoral thesis enzymatic hydrolysis and solid-phase fermentation have been investigated. In this work, by-products from 4 different sources have been used, which come from the extraction of oilseed oils and from the brewing malt industry. The use of vacuum filtration as a solid/liquid separation system in the production process of protein hydrolysates has been proposed, applying it directly to the by-product without prior isolation of the protein and with favorable results in production yields. The main result of the treatment with the enzymes has been the increase in production yield and protein content compared to control samples without enzymes, as well as the reduction of the molecular weight of this protein fraction. It has also been found that pH had no effect on the production of hydrolysates. Protein hydrolysates from rapeseed and sunflower meals, and malt rootlets had favorable results in the inhibitory activity of angiotensin-converting enzyme, while hydrolysates from malt rootlets and camelina meal obtained improvements in emulsifying properties. Two camelina meal protein hydrolysates have been shown to be an emulsifying agent in an emulsion formulation, with favorable results compared to soy lecithin. A solid-phase fermentation technique has also been used, evaluating the fermentation factors in a multi-tray bioreactor configuration, where a stratification of the factors between the trays has been observed, affecting the fermented products of rapeseed and sunflower meals. Subsequently, the effect of the fungus Rhizopus oryzae on the by-products of rapeseed and sunflower meals, and malt rootlets were evaluated. The protein fraction was concentrated in the cases of rapeseed meal and malt rootlets and has been hydrolysed by protease enzymes of the fungus, improving the emulsifying properties of the fermented product. Despite the reduction of antinutrients through a decrease in polyphenols, it did not translate into an improvement in protein digestibility in vitro. Finally, the two processes investigated at laboratory scale have been scaled to a semi-pilot scale, obtaining similar results. A proposal has been proposed to combine the two processes in the valorisation of rapeseed meal. The solid phase fermentation of the solid residue resulting from enzymatic hydrolysis has been carried out, closing the circle of valorisation and obtaining a fermented product with an improvement in emulsifying activity. Enzymatic hydrolysis of the fermented product of rapeseed meal has also been carried out, resulting in a protein hydrolysate that has a more fragmented protein fraction than in the simple procedure. The present work encompasses the evaluation of optimal conditions, scaling and the combination of technological processes, which are sustainable for the production of new ingredients from by-products of the food industry.

وصف الملف: application/pdf

الوصول الحر: http://hdl.handle.net/10803/690644Test

المؤلفون: Gao, Jingrong, He, Shan, Nag, Anindya, Zeng, Xin-An

مصطلحات موضوعية: innere Struktur, physikalisch-chemische Eigenschaften, rheologische Eigenschaften, Natriumalginat, Thunfischproteinhydrolysate, internal structure, physicochemical properties, rheological properties, Sodium alginate, Tuna protein hydrolysates, info:eu-repo/classification/ddc/630, ddc:630, info:eu-repo/classification/ddc/640, ddc:640, info:eu-repo/classification/ddc/610, ddc:610, info:eu-repo/classification/ddc/660, ddc:660

الوصف: The physicochemical properties of tuna protein hydrolysates were enhanced by interaction with sodium alginate. The increase in emulsifying capacity and stability was from 50 to 150 m² g⁻¹ and from 36 to 49 min, respectively. The increase in foaming capacity and stability was from 100% to 140% and from 65% to 70%, respectively. The reason for the increased physicochemical properties was the reduced zeta potential level of tuna protein hydrolysates after interaction with sodium alginate. The change in internal structure of tuna protein hydrolysates after interaction with sodium alginate was determined by SEM and FTIR. The SEM results showed that a net cross-linking structure was formed from a sheet structure after the tuna protein hydrolysates interacted with sodium alginate. FTIR demonstrated that parts of the β-sheet of tuna protein hydrolysates were changed into an irregular coiled structure or α-helix after interaction with sodium alginate. In order to understand the interacted complex better, the rheological properties of interacted tuna protein hydrolysates with sodium alginate were further determined. In this study, the one-step was developed, easy-to-operate and cost-effective process that can further add value to tuna protein hydrolysates derived from tuna processing by-products.

العلاقة: info:eu-repo/grantAgreement/Guangdong Province/Science and Technology Scheme/2015A020209192/; info:eu-repo/grantAgreement/Guangdong Province/Science Research Funding/2015A030310198/; info:eu-repo/grantAgreement/Deutsche Forschungsgemeinschaft/Exzellenzcluster (ExStra)/390696704//EXC 2050: Centre for Tactile Internet with Human-in-the-Loop/CeTI

الإتاحة: https://tud.qucosa.de/id/qucosa%3A90501Test
https://tud.qucosa.de/api/qucosa%3A90501/attachment/ATT-0Test/

المؤلفون: Ospina Quiroga, Jeimmy Lizeth

المساهمون: Pérez Gálvez, Antonio Raúl, Almecija Rodríguez, María Carmen, Universidad de Granada. Programa de Doctorado en Química

مصطلحات موضوعية: Péptidos, Proteínas vegetales, Proteins, Peptides, Hidrólisis enzimática, enzymatic hydrolysis, Protein hydrolysates, Hidrolizados de proteínas, Bioactive peptides

الوصف: A través de los años, diferentes estudios han centrado su atención a la dieta y su relación en la prevención de enfermedades. Ello ha potenciado la investigación en torno a compuestos de origen natural capaces de ejercer una actividad biológica. Dentro de estos compuestos de origen natural se han identificado diversos péptidos bioactivos, capaces de modular procesos fisiológicos y por consiguiente tener un efecto positivo sobre la salud humana. Además de esto, dichos compuestos naturales son de interés al poseer diversas aplicaciones industriales (e.g., nutracéuticos, ingredientes de alimentos funcionales o aplicaciones tecnológicas). Hay gran número de fuentes que han sido utilizadas para el aislamiento o la producción de péptidos bioactivos (BAPs), siendo las proteínas de origen animal (e.g., huevos, carne, pescado, leche) las más estudiadas hasta la fecha. Sin embargo, las fuentes vegetales (e.g., trigo, soja, maíz, patata, arroz) han despertado un creciente interés de la comunidad científica y la opinión pública, en contraste con las de origen animal, debido a su mayor sostenibilidad; la necesidad de implementar estrategias eficientes y económicamente viables para la producción a escala industrial; una mayor demanda de dietas saludables y equilibradas por parte de los consumidores así como una tendencia creciente a sustituir la ingesta de carne por dietas vegetarianas/veganas. Los cereales y las legumbres resultan ser hasta el momento las principales fuentes de BAPs vegetales. En el contexto actual de economía circular, una alternativa a estas fuentes son los subproductos generados por las actividades agrícolas o la Industria Alimentaria. En el contexto andaluz, destacan en este sentido los subproductos resultantes del procesado de oleaginosas u otros residuos agrícolas (e.g., cáscaras, pulpa, cáscara de la semilla, hojas, tallos, raíces, etc.). Estos sustratos presentan un contenido importante en proteína que los convierte en candidatos para valorización como fuente de péptidos bioactivos. Los BAPs están ...

وصف الملف: application/pdf

العلاقة: Ospina Quiroga, Jeimmy Lizeth. Valorización de proteínas vegetales mediante hidrólisis enzimática para la obtención de péptidos con propiedades funcionales y biológicas. Granada: Universidad de Granada, 2023. [https://hdl.handle.net/10481/89184Test]; https://hdl.handle.net/10481/89184Test

الإتاحة: https://hdl.handle.net/10481/89184Test

المؤلفون: Miyauchi, Satoshi

مرشدي الرسالة: 宮内, 聡, ミヤウチ, サトシ

مصطلحات موضوعية: Rice protein hydrolysates, Pyroglutamyl peptides, LC-MS/MS, Bioavailability, Gut microbiota, 610

الوصف: 甲第24678号
農博第2561号
新制||農||1100(附属図書館)
学位論文||R5||N5459(農学部図書室)
学位規則第4条第1項該当
Doctor of Agricultural Science
Kyoto University
DGAM

الإتاحة: http://hdl.handle.net/2433/283797Test

المؤلفون: Špoljarić, Lucija

المساهمون: Slivac, Igor, Logarušić, Marijan

مصطلحات موضوعية: CHO DP-12 stanična linija, proteinski hidrolizati, konoplja, protutijelo IgG, CHO-DP12 cell line, protein hydrolysates, hemp, IgG antibody, BIOTEHNIČKE ZNANOSTI. Biotehnologija, BIOTECHNICAL SCIENCES. Biotechnology

الوصف: U današnje vrijeme CHO stanična linija je najatraktivniji i najpopularniji ekspresijski sustav u biotehnološkoj proizvodnji terapeutika. Jedan od najbitnijih koraka optimizacije biotehnološke proizvodnje istih je priprema hranjivog medija za uzgoj. Budući da obogaćivanje medija serumom životinjskog podrijetla nije u skladu sa zahtjevima dobre proizvođačke prakse, kao alternativni dodaci mediju intenzivno se istražuju biljni proteinski hidrolizati. Cilj ovog rada bio je ispitivanje djelovanja proteina izoliranih iz industrijske konoplje na rast i produktivnost IgG producirajuće stanične linije CHODP12. Stoga su hranjivom mediju za uzgoj dodavani enzimski hidrolizati navedenih proteina kao i frakcije hidrolizata (<10 kDa) dobivene pomoću mikrobne proteaze, Neutrase. Ranija istraživanja pokazala su uglavnom nepovoljan utjecaj ovih suplemenata na rast stanica, ali i poboljšanu staničnu produktivnost u odnosu na hidrolizatima netretiranu kulturu CHO-DP12. Zato je također ispitano može li početna prilagodba stanica na navedene suplemente u mediju utjecati na kasniji rast i produktivnost stanične kulture, u smislu boljeg rasta i većeg prinosa IgG. ; In today's time, the CHO cell line is the most attractive and popular expression system in biotechnological production of therapeutics. One of the most crucial steps in optimizing biotechnological production is the preparation of a nutrient medium for cultivation. Since enriching the medium with animal serum is not in line with the requirements of good manufacturing practice, plant protein hydrolysates are actively being researched as alternative additives to the medium. The aim of this study was to investigate the effect of proteins isolated from industrial hemp on the growth and productivity of the IgG-producing cell line CHO-DP12. Therefore, enzymatic hydrolysates of the mentioned proteins as well as hydrolyzate fractions (<10 kDa) obtained using the microbial protease, Neutrase, were added to the nutrient culture medium. Earlier studies showed a mostly unfavorable ...

وصف الملف: application/pdf

العلاقة: https://zir.nsk.hr/islandora/object/pbf:4793Test; https://urn.nsk.hr/urn:nbn:hr:159:931477Test; https://repozitorij.unizg.hr/islandora/object/pbf:4793Test; https://repozitorij.unizg.hr/islandora/object/pbf:4793/datastream/PDFTest

الإتاحة: https://zir.nsk.hr/islandora/object/pbf:4793Test
https://urn.nsk.hr/urn:nbn:hr:159:931477Test
https://repozitorij.unizg.hr/islandora/object/pbf:4793Test
https://repozitorij.unizg.hr/islandora/object/pbf:4793/datastream/PDFTest

المؤلفون: Hamed, Fatma

المساهمون: BioEcoAgro - UMR transfrontalière INRAe - UMRT1158, Université d'Artois (UA)-Université de Liège-Université de Picardie Jules Verne (UPJV)-Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-JUNIA (JUNIA), Université catholique de Lille (UCL)-Université catholique de Lille (UCL), Université de Lille, Université de Sfax (Tunisie), Naïma Nedjar, Ahmed Barkia

المصدر: https://theses.hal.science/tel-04562895Test ; Génie chimique. Université de Lille; Université de Sfax (Tunisie), 2023. Français. ⟨NNT : 2023ULILR075⟩.

مصطلحات موضوعية: Diplodus annularis, Enzymatic hydrolysis, Protein hydrolysates, Biological activities, Peptides, Industrial applications, Hydrolyse enzymatique, Savinase, [CHIM.GENI]Chemical Sciences/Chemical engineering

الوصف: The limited hydrolysis of food proteins leads to the production of peptides with interesting nutritional, functional and bioactive potential. However, this potential depends on the nature of the protein substrates, the specificity of the protease used and the conditions of the hydrolysis reaction. Consequently, we can logically expect to obtain original peptides in terms of their structure, functionality, and bioactivity by making the right choice of these parameters. The work of this thesis initiates the valorization in this field of the muscle of the pataclet fish. In this work, two hydrolysates of proteins from this source were prepared by separate action of savinase (HPP-S) and alcalase (HPP-AL), and their physicochemical, functional and biological properties examined. The peptidomic approach can help to better clarify the relationship between the structure of a peptide and its biological activity. Therefore, we performed peptidomic analysis of the hydrolysates and their fractions. The conditions of the hydrolysis carried out made it possible to produce hydrolysates of Diplodus muscle proteins capable of behaving as antioxidants and antibacterials, with greater efficiency of HPP-S which had the highest DH (15,42% against 8,14% for HPP-AL). This latter hydrolysate was chosen to be used in the conservation test and for the preparation of fractions which were the subject of peptidomic analysis. The addition of HPP-S to ground beef significantly improved the preservation. The analysis of the different fractions by UPLC MS/MS coupling revealed that the MM ≤1250 Da and the degree of hydrophobicity ≥ 50% were common characteristics of antioxidants and antibacterials. ; L'hydrolyse limitée des protéines alimentaires conduit à la production de peptides dotés d'un potentiel nutritif, fonctionnel et bioactif intéressant. Cependant, ce potentiel est dépendant de la nature des protéines substrat, de la spécificité de la protéase utilisée et des conditions de la réaction d'hydrolyse. Par conséquent, on peut logiquement ...

العلاقة: NNT: 2023ULILR075; tel-04562895; https://theses.hal.science/tel-04562895Test; https://theses.hal.science/tel-04562895/documentTest; https://theses.hal.science/tel-04562895/file/These_HAMED_Fatma.pdfTest

الإتاحة: https://theses.hal.science/tel-04562895Test
https://theses.hal.science/tel-04562895/documentTest
https://theses.hal.science/tel-04562895/file/These_HAMED_Fatma.pdfTest

المؤلفون: Jayasinghe Mudiyanselage, Janani

المساهمون: Aluko, Rotimi (Food and Human Nutritional Sciences), Malalgoda, Maneka (Food and Human Nutritional Sciences), Bandara, Nandika, Mason, Beth

مصطلحات موضوعية: Nanoemulsion, Nanoparticles, Salmon protein hydrolysates, Encapsulation efficiency, Release during inviro digestion

الوصف: By-products derived protein hydrolysates from Salmo salar are known to have important bioactivities such as antioxidative activity. However, their application in the food industry has been limited for a few reasons, including low bioavailability, low stability, heterogenous nature, interaction with food matrix and hydrophobicity. Nanoencapsulation can be employed as a strategy to overcome the above challenges that are faced by the peptides. Different types of carriers can be used for nanoencapsulation, including lipid-based, polysaccharide-based and protein-based. So this study consisted of two different delivery techniques developed for S.salar by-products derived protein hydrolysates (SPH). The objective of the first study was to optimize the process conditions (aqueous phase % in primary water in oil emulsion (W), aqueous phase% in w/o/w emulsion (W/O), PGPR 90% and Tween 80%) for W/O/W nanoemulsion preparation to encapsulate SPH. A Box-Benkan design was used to optimize the conditions for the emulsion preparation. Optimized conditions for emulsion preparation: W% =20%, W/O = 20%, PGPR = 8% and Tween 80 = 2.6% were obtained respectively. Experimented particle size and EE values under these conditions were 285.5 nm and 59%, respectively. Optimization of a double emulsion for encapsulating was achieved. Optimized emulsion and coated emulsions showed good storage ability over 28 days period. And the objective of the second study was to optimize the process conditions for chitosan/alginate nanoparticles (CS/AL NPs) to encapsulate SPH. Independent variables were alginate/chitosan (w/w), alginate/ CaCl2 (w/w) and alginate/ peptides (w/w) with three levels. The optimized nanoparticles’ particle size, zeta potential and encapsulation efficiency (EE) were 536.7 nm, -30.2 mV and 29.8 %, respectively. XRD and FTIR results proved the incorporation of SPH into the CS/AL NPs. Moreover, both systems showed a sustainable release of SPH in the gastrointestinal model conditions. These lipid-based and polysaccharide-based nano ...

وصف الملف: application/pdf

العلاقة: http://hdl.handle.net/1993/37473Test

الإتاحة: http://hdl.handle.net/1993/37473Test

المؤلفون: Vidal, Alessandra Roseline

المساهمون: Campagnol, Paulo Cezar Bastianello, http://lattes.cnpq.br/7821610349128835Test, Dornelles, Rosa Cristina Prestes, Cansian, Rogério Luis, Rosa, Claudia Severo da, Oliveira, Mari Silvia de, Demiate, Ivo Mopttin

مصطلحات موضوعية: Aproveitamento de subprodutos, Extração de colágeno, Hidrolisados protéicos, Melhoramento de processo, Propriedades tecnológicas, Propriedades estruturais, By-product management, Collagen extraction, Protein hydrolysates, Process improvement, Technological properties, Structural properties, CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

الوصف: The objective of this study was to use sheep slaughter by-products to obtain and characterize collagens and protein hydrolysates, in addition to improving the pre-treatment process of the raw material. Sheep slaughter by-products proved to be a viable source for obtaining collagens and hydrolysates. Collagen and hydrolysates were obtained and characterized using a conventional pretreatment method (0.1M NaOH/48 hours, 1:20 (w/v); 0.5 M EDTA-2Na (pH 7.5)/5 days, 1:10 (w/v); and 10% butyl alcohol/48 hours, 1:10 (w/v)). The collagens showed a yield of 18.0% (lamb) and 12.5% (sheep) on a dry basis, similar FTIR spectra (collagen and hydrolysates) and digestibility, higher solubility at acidic pH, and good foaming capacity. Sheep collagen showed higher viscosity and emulsifying activity index. SDS-PAGE showed bands with molecular weights ranging from >250 to 5 kDa for collagens and peptides of molecular weight equal to/less than 15 kDa for hydrolysates. The collagen denaturation temperature was 39.32 °C (lamb) and 36.38 °C (sheep), while the hydrolysates did not undergo a thermal transition. Collagen and hydrolysates showed antioxidant and antimicrobial activity. Different concentrations and reaction times of NaOH and EDTA-2N were also tested; and different solvents (butyl alcohol, ethyl alcohol and petroleum ether) and enzymes (Thermomyces lanuginosus and Lipomax 80) to remove the non-collagenous fraction from samples of sheep slaughter by-products. For the removal of non-collagenous proteins, assay 3 (0.1M NaOH and 48 h time) was the best. For demineralization, assay 1 (0.1M EDTA-2N and 12 h time) and for degreasing, the petroleum ether solution was at a concentration of 16%/30 hours. The application of the best tests found makes it possible to obtain collagen and its derivatives in less time, less cost, and less harmful to the environment. Based on the study of optimization of the pre-treatment of the by-products, new extraction and characterization of collagens were carried out using the best tests obtained. ...

وصف الملف: application/pdf

العلاقة: http://repositorio.ufsm.br/handle/1/28127Test

الإتاحة: http://repositorio.ufsm.br/handle/1/28127Test

المؤلفون: Campos, Maria Isabel Ferreira

المساهمون: Gadelha, Tatiane Santi, http://lattes.cnpq.br/6666089513761587Test

مصطلحات موضوعية: Leite caprino, Soro do leite, Hidrolisados proteicos, Peptídeos bioativos, Atividades biológicas, Espectrometria de massas, Goat milk, Whey, Protein hydrolysates, Bioactive peptides, Biological activities, Mass spectrometry, CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

الوصف: The by-product of the dairy industry generated in higher volume is the whey, which due to the progress of research has been refurbished from a residue of cheese production in an important raw material in the development of new products. However, it is still frequent that a portion is inappropriately discarded, especially the whey obtained from goat milk. Thus, it is important to develop alternatives for the reutilization of whey, emphasizing components such as proteins to obtaining functional molecules. Thus, the present work proposes the study of the process of obtaining the whey from statistical design, the evaluation of the profile of proteins and peptides, the conformational modifications and the analysis of the biological potential of a hydrolyzed goat whey. Furthermore, the manufacture, and analysis of the characteristics and properties of capsules containing the hydrolysate. Acid whey was obtained by isoelectric precipitation, dialyzed, lyophilized and stored until hydrolysis. A rotational central composite design (DCCR 2²) with a star configuration and three repetitions at the center point was performed for hydrolysis with pepsin and the samples were chosen based on the degree of hydrolysis. Whey was evaluated for solubility and physicochemical characteristics and the hydrolysates were analyzed for technological, structural, functional properties and characterized by mass spectrometry identifying and evaluating the peptides by bioinformatics analysis. Encapsulation was done by ionic gelation with sodium alginate as wall material and whey protein concentrate as coating. The capsules were analyzed for encapsulation efficiency, physicochemical, morphological, structural characteristics, and for bioavailability and bioaccessibility from simulated in vitro gastrointestinal digestion. The results show that 150 min hydrolysis was the treatment with the best antioxidant and amino acid release potential, exhibiting lower molecular weight fractions with good solubility and higher hydrolysis of beta-lactoglobulin, ...

العلاقة: https://repositorio.ufpb.br/jspui/handle/123456789/28079Test

الإتاحة: https://repositorio.ufpb.br/jspui/handle/123456789/28079Test

المؤلفون: Hamed, Fatma

المساهمون: Université de Lille (2022-.), Université de Sfax (Tunisie), Nedjar, Naïma, Barkia, Ahmed

مصطلحات موضوعية: Hydrolyse enzymatique, Savinase, Diplodus annularis, Enzymatic hydrolysis, Protein hydrolysates, Biological activities, Peptides, Industrial applications

الوصف: L'hydrolyse limitée des protéines alimentaires conduit à la production de peptides dotés d'un potentiel nutritif, fonctionnel et bioactif intéressant. Cependant, ce potentiel est dépendant de la nature des protéines substrat, de la spécificité de la protéase utilisée et des conditions de la réaction d'hydrolyse. Par conséquent, on peut logiquement escompter l'obtention de peptides originaux par leur structure, leur fonctionnalité et leur bioactivité en faisant le bon choix de ces paramètres. Les travaux de la présente thèse initient la valorisation dans ce domaine, du muscle du poisson pataclet. Dans ces travaux, deux hydrolysats des protéines de cette source étaient préparés par action séparée de la savinase (HPP-S) et de l'alcalase (HPP-AL), et leurs propriétés physicochimiques, fonctionnelles, biologiques examinées. L'approche peptidomique peut aider à mieux clarifier la relation qui existe entre la structure d'un peptide et son activité biologique. C'est pourquoi nous avons effectué une analyse peptidomique des hydrolysats et de leurs fractions. Les conditions de l'hydrolyse effectuée ont permis de produire des hydrolysats de protéines de muscle de pataclet capables de se comporter comme antioxydants et antibactériens, avec une plus grande efficacité de HPP-S qui avait le plus fort DH (15,42% contre 8,14% pour HPP-AL). Ce dernier était choisi pour être utilisé dans le test de conservation et pour la préparation de fractions qui étaient l'objet d'une analyse peptidomique. L'analyse des différentes fractions par couplage UPLC-MS/MS avait révélé que la MM ≤1250 Da et le degré d'hydrophobicité ≥ 50% étaient des caractéristiques communes des antioxydants et des antibactériens. ; The limited hydrolysis of food proteins leads to the production of peptides with interesting nutritional, functional and bioactive potential. However, this potential depends on the nature of the protein substrates, the specificity of the protease used and the conditions of the hydrolysis reaction. Consequently, we can logically expect to ...

العلاقة: http://www.theses.fr/2023ULILR075/documentTest

الإتاحة: http://www.theses.fr/2023ULILR075/documentTest